HND Hospitality Unit 31: Food Safety Management Report

This report, prepared for a Higher National Diploma (HND) in Hospitality Management, Unit 31, provides a comprehensive overview of food safety management. It begins by emphasizing the importance of food safety control systems and outlines measures to ensure food hygiene. The report, using The Ledbury restaurant as a case study, addresses physical and chemical contamination prevention, compares food poisoning and foodborne infections, and details methods to control foodborne illnesses. Task 2 categorizes food spoilage agents and examines food preservation methods. Task 3 focuses on temperature control, safe storage, personal hygiene, cleaning and disinfection, pest control, hygienic design, and the importance of training. Task 4 presents food hazard risk assessment and food safety control systems. The report concludes by underscoring the significance of food safety in the hospitality industry, offering practical insights into maintaining food safety standards.

Food Safety management

Table of Contents
INTRODUCTION...........................................................................................................................1
1.1 Presenting the controls required to prevent physical and chemical contamination of food..1
1.2 Comparing the characteristics of food poisoning and food borne infections........................2
1.3 Presenting how food-borne illness can be controlled...........................................................2
TASK 2............................................................................................................................................3
2.1 Categorise the food- spoilage agents.....................................................................................3
2.2 & 2.3 Methods of food preservation and their effectiveness................................................4
TASK 3............................................................................................................................................5
3.1 Presenting the key steps in temperature control system........................................................5
3.2 Methods of safe storage of food............................................................................................5
3.3 Presenting the importance of personal hygiene in the control of food contamination..........6
3.4 Evaluating cleaning and disinfection as a process supporting safe food production...........6
3.5 Assessing the problems associated with pest control in food premises................................6
3.6 Presenting the need for hygienic design and construction of food premises........................7
3.7 Justifying the importance of training as a quality assurance mechanism.............................7
TASK 4............................................................................................................................................8
4.1 Presenting the food hazard risk assessment..........................................................................8
4.2 Describing the food safety control system............................................................................8
4.3 Describing the food safety guide for legislation compliance................................................9
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food safety management system is quite essential for every person because customers
have right to expect safe and best quality of food within a hospitality industry. The report main
aim is to describe the importance of food safety control system and provide measures which can
contribute a food hygiene and safety. The chosen firm for this report is the Ledbury which is
medium size restaurant in UK and offers different variety of food items to their customers. The
present report describe the control measures for preventing the physical and chemical
contamination of food and comparing the characteristics of food-borne and food poisoning.
Further, it discusses how the food-borne illness are controlled and categorise all the food-
spoilage agents. Study discusses the methods of food preservation and its effectiveness, then it
describe the key steps in a temperature control system. Further, it describe the methods of safe
storage of food and also evaluate the cleaning and disinfection process.
1.1 Presenting the controls required to prevent physical and chemical contamination of food
Enclosed in PPT
1.2 Comparing the characteristics of food poisoning and food borne infections
Enclosed in PPT
1.3 Presenting how food-borne illness can be controlled
Enclosed in PPT
TASK 2
2.1 Categorise the food- spoilage agents
Food spoilage is a process in which food start deteriorating to a point in which a human
is not able to eat because of reducing the quality of edibility. It is also happens when the food is
kept for so long time and at that time germs start growing.
Agents The foods that they affect
Bacteria They are responsible for spoilage of food and when the bacteria breaks
down in a food and some other waste products such as lactic acid is
creates during a process and it leads to change the taste of food. On the
other side, bacteria also helps to convert the milk into curd (Carvalho,
1

2017).
Yeast This is responsible for the decomposition of food which contain high
sugar but on the other side, this is also useful in a production of different
types of food such as bread.
Fungi This is generally grown in those foods which are rotten and found in
warm places such as rotten chapati, egg etc.
Temperature While preparing food, every item has prescribe temperature in which it
should be cooked and if overcooked then it leads to food spoilage (Wang
and Duncan, 2017).
2.2 & 2.3 Methods of food preservation and their effectiveness
Food preservation means that to prevent the growth of microorganism and slows down
the oxidation of fats which leads to cause food-borne illness.
Methods Description Effectiveness
Drying It is the oldest method of food
preservation under which herbs, fruits and
vegetables are preserve.
It is one of the effective way which
helps to remove the moisture and dry
the vegetables or fruits in order to keep
it for long time. Further, to dry some
herbs, simply hand them in a sunny
spot so that it is away from some
humidity.
Canning This method is the best suitable for
preserving the fruits and meats. Such that
in this process, both cans and jars are
suitable.
This method is quite effective specially
for meat. In order to preserve the raw
meat, it is consider the best method that
helps to keep it for longer time. While
on the other side, this method is not
suitable for storing cooked food.
Freezing One of the oldest way that keeps items
fresh and for longer time. This method is
This method is also effective for all
type of food specially some fruits
2

quite helpful to keep the cooked food for
some time fresh and eatable.
(Schlüter and et.al., 2017). This method
also helps to avoid the clumps of
berries which are impossible to
separate without using thawing
process.
Salting This method is a sub- category of drying
method in which salt is added to the raw
food in order to draw out the moisture.
This method is the best suitable for
meat and fish that helps to lower down
the bacteria content and makes food for
later use and can be eaten without
causing any harm to human body.
TASK 3
3.1 Presenting the key steps in temperature control system
Storage:While storing the food, the temperature should be 10 degree Celsius to 15
degree Celsius so that it helps to keep food prevent from some spoilage.
Cooling:Cooling the food should be maintain about 41 F or less than it.
Defrosting: The food should not be defrost above 90 degree F because it may leads to
cause freeze the food.
Cooking:While cooking egg, meat and fish the temperature should be 145 F for 15
seconds. While cooking chopped meat, the temperature should be 155 F for 15 seconds.
Reheating: At the time of reheating the food, the Ledbury's employees should make sure
that the internal temperature is around 165 F for only 15 seconds and it should be done so rapidly
and the minimum temperature should be reached within 2 hours.
3.2 Methods of safe storage of food
There are various methods of storing the food and some of them are as follows:
 Freezing: It is one of the oldest method which helps to keep the food safe and secure
even after 3 days. This method is also used by The Ledbury and it doesn't require any
extra efforts and helps to keep the food fresh. There are some fruits and vegetables which
needs to be stored in jar in order to prevent them from getting smelled (Burt, Volel and
Finkel, 2016).
3

 Drying: It is one of the oldest method which is also known as dehydration in which all
the germs and bacteria are keep away from the food because of low content of water. Air
drying and sun drying are the common examples that helps to store the food safe safely.
 Canning: This is a process in which the food is sealed in an airtight container which
helps to keep away all the bacteria and some unwanted enzymes because it destroys the
food. Further it helps to preserve the food for long period (Different food storage
methods, 2018). There are two ways of canning such as pressure canning and water bath
canning which are used by The Ledbury.
3.3 Presenting the importance of personal hygiene in the control of food contamination
Germs are carried out by the people and as a result they cause food-borne illness. That is
why it is quite necessary for the workers to pay attention towards the personal hygiene. Further it
has been analyses that a good food hygiene is quite important practice which needs to be ensure
that the food is safed for consumption without and harmful germs that further cause food poison.
That is why in order to prevent from such illness it is quite necessary for an individual as well as
workers to pay attention towards a personal hygiene (Zhang and et.al., 2015).
Apart from this, The Ledbury is also pay attention such that the workers of the quoted
restaurant keep their nails cut and cleaned to keep dirt and germs away from the food. Beside
this, the workers should also wear headgear and apron in order to protect the food from any
physical contamination. Further a personal hygiene also begin at the workplace with some
essential elements such a clean body, clean hair and clean clothing. That is why the workers must
wear all the necessary things that helps to prevent the food from any contamination.
3.4 Evaluating cleaning and disinfection as a process supporting safe food production
For a restaurant, it is not an easy task for cleaning but this helps to protect the food from
any infection. Cleaning and disinfection also helps to prevent transfer of the products and
ingredients and also helps to avoid some microbial contamination. As it has been analyzed that
these also lead to a number of problems and reduces the product quality as well that cause harm
to human body (Marvin and et.al., 2016). That is why cleaning and disinfection act as a process
support the safe food production. These are two discrete steps in a cleaning procedure and
cleaning is the complete removal of all residue and soil from the surfaces and without effective
cleaning, the disinfection will be compromised.
4

Apart from this, cleaning and disinfection will also remove food debris on which the pest
can live and also remove the pathogens that cause food contaminated. That is why it is quite
necessary to have proper cleaning which helps to reduce the causes of illness and leads to live
healthy life.
3.5 Assessing the problems associated with pest control in food premises
Pest control is the method through which a restaurant is protected from all the pathogens
and rice, mice etc. who cause food contaminated. Though these are the poison which indirectly
cause harm to the human body and it also leads towards a big disease. The chemical which is
used during a pest control is if left at the premises then it also causes negative effect upon a
human body.
Sometimes, if the person eat the contaminated food due to chemicals then it linked to the
range of serious illness and disease in human from the respiratory problems to cancer. That is
why it is quite harmful for the human body if proper cleaning is not maintained after pest control.
3.6 Presenting the need for hygienic design and construction of food premises
In food premises, it is quite necessary to have proper hygiene design and better
construction so that it will help to attract wide range of customers towards them. Further, an
increasing demand for the fresh food also led to development of processing and some
preservation methods that creates minimal impact on nutritional properties of the food (Liu and
et.al., 2019). Moreover, there is a need for hygiene design because it helps to provide better
facilities and the customers are easily enjoy the working area and make them comfortable in
place. In The Ledbury, the construction of the building is done in an effective manner such that it
have proper ventilation system which helps to crossing fresh air.
Hygiene and construction is interrelated with each other such that if the building have
perfect layout then the food premises must be adapted to all the hygienic requirements of a
process. Even to meet out the all the demands of their customers, it is quite essential for The
Ledbury to have proper hygiene design and better construction which helps to draw attention of
many customers towards them.
3.7 Justifying the importance of training as a quality assurance mechanism
Quality assurance is a simple way that helps to prevent the mistakes and some defects
while manufactured the products and to avoid some problems when the products is delivered to
5

their customers. Under it, there are some marks are also introduced by government such as ISO,
trademark that helps to protect the food from getting contaminated. These marks are also used
The Ledbury which shows that the quoted firm is also focused upon the quality of the products
and they are confident about the quality requirements which is fulfilled (Geng and et.al., 2019).
It is quite necessary to provide proper training to their it can help to improve the workers'
motivation because they have more ownership and recognition of their work. Such that provide
proper training to their workers will also help to gain customers belief that the business is
producing the best quality of products to their customers with low cost. It has been further
analyzed that by using quality assurance, The Ledbury also focuses on providing training of
their workers as a quality assurance.
TASK 4
4.1 Presenting the food hazard risk assessment
From preparing to serving, there are many hazard found which affect the food such as:
Food preparation: While preparing the food, basically there are many bacteria which
are found but when the food is cooked then they killed. While on the other side, there are some
bacteria who grow well under refrigeration such as Listeria which produces flulike symptoms but
harmful for pregnant women (Wang and Duncan, 2017). In order to control these type of
bacteria, the restaurant worker should sealed their food in a jar which helps to keep away many
bacteria.
Food serving areas: At the time of serving, there are some viruses which cause damage
to the human body and when the worker serve the plates to their customers, basically they are
also keep contacting with bacteria and as a result, the food is also affected from this. In order to
prevent from this, workers should wear hand gloves and clean apron that helps to protect the
food and hazard risk can be minimized.
4.2 Describing the food safety control system
In order to protect the food from contamination, the government of UK also describe
variety of different control system that helps to protect the health of consumer and some of them
are as follows :
6

 HACCP Which decide the food hygiene rating that shows the quality of food which is
offered to their customers. Its main purpose is to control the measures which are used by
variety of restaurant in order to make the food cheap and low quality that further cause
harm to their customers (Carvalho, 2017).
 This system also reflect what is the practice used by the firm while offering it to the
customers and the employees are also aware of the controls or not.
4.3 Describing the food safety guide for legislation compliance
In UK, there are many laws which are related to food safety and the Ledbury also adhere
all these laws which are as follows:
Food Safety Act, 1990: This act states that a firm do not includes anything in food that
cause damage the health of their customers and the food is also labeled and advertised in proper
way so that it will not mislead anyone (Cortese and et.al., 2016). The firm should also sell their
food with having good quality which the customers are also expected from them.
Food standards Act, 1999: It main purpose is to establish some agency in the country so
that they monitor every firm in their area whether they are meet with the best quality or not.
Their main goal is to protect the public health in relation to food and also gives the power to act
in consumer's interest at any stage at the time of food production and supply chain.
CONCLUSION
By summing up above report, it has been concluded that food management system plays
an effective role in The Ledbury. The report concluded different control measures for physical
and chemical contamination and also cleared that food poisoning and food-borne illness are
different from each others. Further, study also concluded different methods of food preservation
methods which are used by The Ledbury in order to preserve the food for long term use. Apart
from this, it shows that for every stage, the ideal temperature should be maintain which helps to
keep the food safe and while preparing the food, proper personal hygiene should be maintain.
Report also concluded that hygiene and cleaning should be maintain while pest controlling and
determine the importance of training as a quality assurance. Lastly, report concluded a food
hazard risk assessment and some key legislation which should be followed by the Ledbury.
7

REFERENCES
Books and Journals
Carvalho, F. P., 2017. Pesticides, environment, and food safety. Food and Energy Security, 6(2),
pp.48-60.
Wang, Y. and Duncan, T. V., 2017. Nanoscale sensors for assuring the safety of food
products. Current opinion in biotechnology. 44. pp.74-86.
Schlüter, O. and et.al., 2017. Safety aspects of the production of foods and food ingredients from
insects. Molecular nutrition & food research.61(6). p.1600520.
Burt, B. M., Volel, C. and Finkel, M., 2016. Safety of vendor-prepared foods: evaluation of 10
processing mobile food vendors in Manhattan. Public Health Reports.
Cortese, R. D. M. and et.al., 2016. Food safety and hygiene practices of vendors during the chain
of street food production in Florianopolis, Brazil: A cross-sectional study. Food
control. 62. pp.178-186.
Zhang, X. and et.al., 2015. Impact of soil heavy metal pollution on food safety in China. PLoS
One. 10(8). p.e0135182.
Marvin, H. J. and et.al., 2016. A holistic approach to food safety risks: Food fraud as an
example. Food research international.89. pp.463-470.
Liu, Z. and et.al., 2019. Assuring food safety and traceability of polished rice from different
production regions in China and Southeast Asia using chemometric models. Food
Control.99. pp.1-10.
Geng, Z. and et.al., 2019. Early warning modeling and analysis based on a deep radial basis
function neural network integrating an analytic hierarchy process: A case study for food
safety. Food Control.96. pp.329-342.
Online
Different food storage methods.. 2018. [Online]. Available
through:<http://theselfsufficientliving.com/preserving-and-storing-vegetables-and-fruits/>.
8